Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, dhadhiyodhanam (curd rice). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Curd rice is a south Indian dish made with precooked rice, curd (yogurt) & tempering spices. It is more often eaten by south Indians as a part of a meal. Curd rice also known as thayir saddam & daddojanam makes a great summer food.
Dhadhiyodhanam (curd rice) is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Dhadhiyodhanam (curd rice) is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have dhadhiyodhanam (curd rice) using 12 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Dhadhiyodhanam (curd rice):
- Get 2 cups rice
- Make ready 1/4 cup sago
- Prepare 1 tbsp vegetable oil (preferably sesame seed oil)
- Get 1 tsp mustard seeds
- Take 1 tsp fennel seeds
- Get 1 pinch asafoetida
- Get 3 green chilies, thinly sliced
- Make ready 1 inch long fresh ginger, thinly sliced
- Prepare 1/4 cup curry leaves
- Take 1/2 cup diced cucumber
- Make ready 1 cup cilantro chopped
- Make ready to taste Salt
This recipe uses the second method to make it tastier. It is a "must have" item as part of lunch or dinner in south Indian household and can be prepared instantly in short amount of time with very little effort. I just love the flavor blend in this super tangy curd rice recipe. Indian yogurt rice can make a great meatless protein and is typically served at the end of the meal.
Steps to make Dhadhiyodhanam (curd rice):
- Cook rice plus sago with six cups of water in a stainless steel bowl placed in a pressure cooker. Almost everyone knows to use pressure cook; no need for a lengthy explanation. It is ok if the rice gets mushy.
- Pop mustard seeds in hot oil in a heavy saucepan over medium heat, about a minute or two. Add asafetida, fennel seeds, and curry leaves- fry -about 1 minute. Add chilies and ginger. Turn off the stove. Transfer this to the bowl containing cooked rice plus sago. Add 4-5 cups of curd and cucumber. Mix thoroughly with a spoon. Salt to taste. Garnish with cilantro. Serve with your favorite pickle or vegetable dish
The cool yogurt rice can help relieve the heat of a spicy Indian meal. I prefer serving curd rice with the meal, and alternating bites of it with my spicy food. Curd rice is a favorite of my husband. One of my friends shared this curd rice recipe with me. I have been making curd rice using this recipe and my family loves it.
So that is going to wrap this up with this exceptional food dhadhiyodhanam (curd rice) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
